Trying cake batter ice cream recently I was intrigued of the concept of blending two completely different types of desserts. I loved how the ice cream takes on the unexpected flavor of cake batter but still has the consistency of ice cream. What could I get away with in an attempt to blend flavors and textures that would contrast but also compliment each other? I have a flavor experience burned in my memory from some point in my life where I had vanilla ice cream oozing over a ginger snap cookie. I realized that this was what I must try. Should I grind the ginger snaps and steep them in non-dairy milk or just blend them in the ice cream recipe before processing in the ice cream maker? Would I still need to add the same ratios of ingredients as my Vanilla Ice Cream recipe?

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Trying cake batter ice cream recently I was intrigued of the concept of blending two completely different types of desserts. I loved how the ice cream takes on the unexpected flavor of cake batter but still has the consistency of ice cream. What could I get away with in an attempt to blend flavors and textures that would contrast but also compliment each other? I have a flavor experience burned in my memory from some point in my life where I had vanilla ice cream oozing over a ginger snap cookie. I realized that this was what I must try. Should I grind the ginger snaps and steep them in non-dairy milk or just blend them in the ice cream recipe before processing in the ice cream maker? Would I still need to add the same ratios of ingredients as my Vanilla Ice Cream recipe?

Infusing cookies into vegan ice cream

I tried steeping various amounts of Mi-Del brand ginger snaps in warmed ice cream mixture for 30 minutes after pureeing them in a food processor then attempting to strain the liquids out by pouring it over a cheesecloth-lined collander placed over a mixing bowl. The mixture thickened and I was unable to drain off the excess. Then I realized that this could be a good thing. Would it benefit the ice cream to just leave them in? Since the starch in the wheat flour of the cookies was holding onto the moisture I could probably get away with reducing or eliminating the xanthan gum. Xanthan gum is a good idea to use in vegan ice creams like my Vegan Vanilla Ice Cream so the fats are emulsified, air bubbles are held in place an ice crystals are inhibited from growing and making the mixture stiff and icy.

If I processed the mixture with the cookies wouldn’t I develop the gluten in the cookies, thus making the mixture excessively gummy? Further testing proved that this wouldn’t be a problem as long as I kept processing around 30 seconds or less. This is because gluten bonds form the most during inital baking. Once the bonds are formed the gluten is unable to form further major bonds if it’s broken down and made into a dough or batter again because the proteins are denatured. Processing the cookies into the mixture allowed the consistency and performance of the ice cream to remain intact so the xanthan gum could be eliminated from the recipe.

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Fine tuning the ginger flavor

After trying different ratios of cookies I found that a 10 ounce bag with ¾ cup of the cookies chopped yielded a assertive ginger flavor with chunks of ginger cookie in every bite. If you’re sensitive to ginger you may want to reduce the overall weight of the cookies in the recipe to 8 ounces.

Feel free to take this concept and apply it to things other than ginger snaps. With some trial and error you could come up with flavor variations like Corn Bread Ice Cream, Banana Bread Ice Cream, Shortbread Cookie Ice Cream or even Cinnamon Toast Crunch Cereal Ice Cream.

Vegan Ginger Snap Cookie Ice Cream Recipe

1) Chop the cookies and curdle the non-dairy milk

Chop ¾ cups ginger snap cookies into ¼ inch chunks. Place them in an airtight container and store them in the freezer to make them cold. In a small bowl whisk together the non-dairy milk and apple cider vinegar. Set aside for at least 10 minutes while the mixture curdles. Soy or almond milk is recommended because their proteins curdle most effectively. Since we’re using such a small amount of apple cider vinegar the non-dairy milk won’t curdle noticeably but the overall depth of flavor of the ice cream will be increased.

2) Set aside your oil and sugar

Place the vegetable oil, sugar and corn syrup in a food processor and set aside.

3) Process all of the ingredients until smooth

In a small saucepan heat the non-dairy milk just before it starts to boil. Remove from heat and place in the food processor. Add the remainder of the cookies and process for 30 seconds. Transfer the mixture to a covered heat-proof container and place it in the refrigerator until cool, about 4 hours.

4) Process the vegan ice cream in an ice cream maker then stir in the cookie chunks

Process the mixture in an ice cream maker for 30 minutes. While the mixture is processing, chill your ice cream container in the freezer. This will ensure that the ice cream is as cold as possible as it goes into the freezer to harden. Transfer the ice cream to the container and stir in the ¾ cup of ginger snap cookie chunks. Pack the ice cream down to make sure there are as few air pockets as possible. Chill for at least four hours. This recipe makes about 1 quart of Vegan Ginger Snap Cookie Ice Cream.

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]]>Sun, 04 Sep 2011 21:03:30 -04007542011-09-04http://www.veganbaking.net/recipes/frozen-desserts/ice-creams/vanilla-ice-creamhttp://www.veganbaking.net/recipes/frozen-desserts/ice-creams/vanilla-ice-cream
Few desserts are as satisfyingly simple as Vegan Vanilla Ice Cream. Over the years I've had dozens of different styles and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe it should be rich, smooth, delicately melt into a creamy base in your mouth but not linger for too long and not have off flavors. I don’t prefer ice creams that are frozen into a block of ice, nor do I approve of ice creams that have the texture and taste of ice milk. So how do you develop a soft, creamy, flavorful vegan vanilla ice cream recipe without using eggs or dairy? While we're on the subject of ice cream, how do you develop an assertive vanilla flavor while not being over-the-top and making it taste artificial? {loadposition share}

Few desserts are as satisfyingly simple as Vegan Vanilla Ice Cream. Over the years I've had dozens of different styles and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe it should be rich, smooth, delicately melt into a creamy base in your mouth but not linger for too long and not have off flavors. I don’t prefer ice creams that are frozen into a block of ice, nor do I approve of ice creams that have the texture and taste of ice milk. So how do you develop a soft, creamy, flavorful vegan vanilla ice cream recipe without using eggs or dairy? While we're on the subject of ice cream, how do you develop an assertive vanilla flavor while not being over-the-top and making it taste artificial?
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Dissecting Traditional Ice Cream

To understand our objectives in vegan ice cream making we need to go down to the microscopic level and find out what makes up traditional ice cream. Traditional ice cream consists of tiny ice crystals and air bubbles suspended in sugar, fat and milk protein, among other minor ingredients. The two most important factors in proper ice cream mouthfeel are:

The ice crystals need to be as small as possible in order for the ice cream to be as smooth as possible. The larger the ice crystals, the harder the ice cream becomes. The harder it gets, the less you’re going to taste it and the less it's going to melt in your mouth, coating your tastebuds with flavor. Think of how smooth gravel is compared to fine sand. This is ice cream ice crystals on a molecular level.

Air bubbles need to be incorporated into ice cream to further enhance smoothness and promote lightness. The incorporation of air into ice cream is known as overrun in the ice cream industry. The percentage of overrun will cause your ice cream to yield more or less in quantity depending on how much air you incorporate. It’s actually a bad thing to have too much overrun because air doesn’t have any flavor. Incorporate too little air and your ice cream becomes too dense. Some low quality ice creams take advantage of high overruns to save money. Luckily, it’s nearly impossible to have a high overrun on a homemade vegan ice cream due to the difficulty that vegan ingredients have in holding air bubbles.

Designing Vegan Ice Cream with Smoothness and Creaminess

So keeping ice crystals to a minimum and holding some air bubbles are paramount in ice cream texture. In order to discourage ice crystal formation we can do the following:

Use fats because they act as a barrier to prevent ice crystals from joining together. Fat will also increase the perception of creaminess and fullness on your palate.

Use corn syrup as part of the sweetener base. I know what you’re thinking: high-fructose corn syrup is a health hazard! But corn syrup is mainly glucose; it doesn’t have the same fructose level as high-fructose corn syrup. Glucose doesn't have as bad as a health rap as fructose. Besides, even if it did, you’re still eating ice cream which isn't healthy in the first place! Remember to enjoy everything in moderation (including moderation). You can also use agave syrup instead of corn syrup in this recipe but it does contain high levels of fructose. Corn syrup contains high levels of glucose. Agave syrup contains high levels of fructose. These are both long-chain monosaccharides. Long chain monosaccharides are long assemblies of single sugar molecules (either fructose or glucose depending on what you’re using). These long chains bump and tangle into each other, increasing the viscosity of the syrup they’re contained in. This is why these syrups are thick. These same monosaccharides significantly decrease ice and sugar crystallization because they act like barriers to crystal formation. Commercial ice cream manufacturers use things like glucose and invert sugar syrup in their ice creams that have the same purpose. You can do the same thing by using a small amount of corn or agave syrup available at your local grocery store. I’m not a huge fan of the sweetness profile of these types of sugar syrups; I find them to be a little too tart and brief on the palate. I opted to use only the amount of syrup necessary for the optimum ice cream texture and use regular sugar for the rest of the sweetness.

Xanthan gum is a miracle ingredient that was discovered when someone decided to analyze why the vegetables in their refrigerator were getting slimy after a prolonged period of time. It turns out this perfectly natural bacteria vegetable gum had outstanding properties that were just made for ice creams. After it’s fully hydrated in an ice cream mixture it works to reduce ice crystal formation as well.

Now our ice cream will be as smooth as possible. But how to we get it to trap just a little bit of air bubbles for increased lightness? Our miracle ingredient xanthan gum comes to the rescue again, being one of the only vegan ingredients (besides gluten) that actually holds air bubbles. But that’s not all; xanthan gum is also an emulsifier which allows the fats and water-based liquids to just mix together like they’re old friends. This emulsification allows our ice cream to become even creamier and our fat to inhibit ice crystallization even more.

Building Flavor in Vegan Ice Cream

Now that I had my ice cream texture dialed into my vegan vanilla ice cream, I wanted to focus on building a flavor depth that could stand up to traditional vanilla ice cream. I’m a huge fan of curdling high protein non-dairy milks such as soy or almond milk for more flavor dimension so I took this approach by adding a small amount of apple cider vinegar. This helps to add the subtle notes of sweet cream. I also divided the ratio of fats so a very small amount of it was unrefined coconut oil and cocoa butter. This is just enough coconut oil to not be detected outright as coconut and just enough cocoa butter to not be perceived as white chocolate in the ice cream, but just enough to add a more complex rich dairy ice cream flavor. The result is a vegan ice cream recipe that I’m proud to share and one that will become the base for all of my future ice cream recipes, not to mention, integrated into my old ones.

I understand that many people prefer to avoid soy or have nut allergies. This recipe gives you the option of using either a soy base or a cashew base with equally decadent results.

If you choose to add items such as chopped nuts, chocolate chips or cookies, chop no more than ¾ cup of ¼ inch pieces and put them in the freezer now so they’re as cold as possible by the time they’re added to the ice cream.

1) Prepare your ice cream base

Tofu Base

If you’re using tofu as a base, place it in a blender with the non-dairy milk. It's important to not use boxed tofu like Mori-Nu. These types of tofu contain a significant amount of starches that will actually excessively inhibit the ice cream's ability to harden properly. The starches end up reducing ice crystal formation too much. I recommend silken tofu that has been packed in the usual water bath containers. These types of tofu contain just soy, coagulating ingredients and water.

Cashew Base

If you’re using cashews as a base, place the soaked or simmered cashews along with their water in a blender.

2) Blend the ice cream ingredients

Place the vegetable oil, sugar, corn syrup, coconut oil, cocoa butter, apple cider vinegar and salt into the blender. If using vanilla beans, cut the vanilla beans in half lengthwise and scrape out the paste. Add the vanilla paste to the blender and discard the outer bean halves. if you’re not using vanilla beans, add the vanilla extract. Place the lid on the blender and place a towel over the top to protect against spillover. Blend on low for 1 minute. While the blender is running, carefully remove the small top cap of the blender and pour the xanthan gum into the blender vortex and blend an additional 1 minute. Transfer the mixture to a bowl and place it in the refrigerator until completely cold, about 4 hours.

3) Process the vegan ice cream in an ice cream maker then transfer to the freezer to harden

Process the mixture in an ice cream maker for 30 minutes. If you’re planning on adding any chopped ingredients, add them to the ice cream maker during the last 3 minutes. While the mixture is processing, chill your ice cream container in the freezer. This will ensure that the ice cream is as cold as possible as it goes into the freezer. Transfer the ice cream to the container, packing it down to make sure there are as few air pockets as possible. Chill for at least 12 hours. This recipe makes about 1 quart of Vegan Vanilla Ice Cream.

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]]>Mon, 08 Aug 2011 01:25:21 -04007512011-08-085http://www.veganbaking.net/recipes/frozen-desserts/ice-creams/hazelnut-coffee-ice-creamhttp://www.veganbaking.net/recipes/frozen-desserts/ice-creams/hazelnut-coffee-ice-cream
This Vegan Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for its base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left minuscule granules in the ice cream which affected creaminess. If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn't affected. The ice cream will be delightful either way, especially when topped with Vegan Double Chocolate Sauce. {loadposition share}

This Vegan Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for its base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left minuscule granules in the ice cream which affected creaminess. If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn't affected. The ice cream will be delightful either way, especially when topped with Vegan Double Chocolate Sauce.

2) Prepare the hazelnuts

3) Soften the hazelnuts

In a medium saucepan add the hazelnuts and water. Bring the mixture to a simmer, covered for 15 minutes so the hazelnuts soften.

4) Whisk together the base ingredients over heat, then cool

Add the sugar, vegetable oil, arrowroot powder, guar gum and salt. Bring the mixture back to a simmer then remove from heat while whisking constantly to ensure the sugar is completely dissolved. Whisk in the coffee. Transfer to a covered container and place in the refrigerator to cool for about two hours.

5) Blend the ice cream mixture

Transfer the mixture to a blender and add the vanilla extract and apple cider vinegar. Whip the mixture for 3 minutes.

6) Process in an ice cream maker

Mix in an ice cream maker for about 30 minutes.

7) Harden the vegan ice cream

Transfer to a covered container and put it in the freezer for 3 hours. Enjoy. This recipe makes about 1 quart of Vegan Hazelnut Coffee Ice Cream.

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{loadposition article-end} ]]>Wed, 22 Sep 2010 01:21:20 -04006612010-09-22http://www.veganbaking.net/recipes/frozen-desserts/ice-creams/coconut-rum-raisin-ice-creamhttp://www.veganbaking.net/recipes/frozen-desserts/ice-creams/coconut-rum-raisin-ice-cream
This Vegan Coconut Rum Raisin Ice Cream recipe is a great example of how suitable coconut milk can be as a rich, creamy base in vegan ice creams. The coconut flavor is further enhanced by the addition of toasted shredded coconut then complimented by just the right amount of rum soaked raisins. It's important to note that adding more than 2 Tablespoons of rum is discouraged because it will drastically increase the freezing temperature resulting in ice cream that's too soft.
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This Vegan Coconut Rum Raisin Ice Cream recipe is a great example of how suitable coconut milk can be as a rich, creamy base in vegan ice creams. The coconut flavor is further enhanced by the addition of toasted shredded coconut then complimented by just the right amount of rum soaked raisins. It's important to note that adding more than 2 Tablespoons of rum is discouraged because it will drastically increase the freezing temperature resulting in ice cream that's too soft.

2) Toast the coconut

3) Whisk together the flavor building ingredients over heat

In a medium saucepan over medium heat, add the coconut milk, sugar, arrowroot flour or tapioca flour, salt and the toasted shredded coconut. Bring the mixture to a simmer then remove from heat while whisking constantly. Transfer to a covered container and place in the refrigerator to cool for about three hours.

4) Add the vanilla and apple cider then whip

Stir in the vanilla extract and apple cider vinegar. Now we want to whip some air into the ice cream so it's creamy. Beat the mixture with a mixer for a few minutes. Stir in the rum soaked raisins along with any left over rum.

5) Process in an ice cream maker

Mix in an ice cream maker for about 30 minutes.

6) Transfer the vegan ice cream to your freezer to harden

Transfer to a covered container and put it in the freezer for 3 hours. Enjoy. This recipe makes about 1 quart Vegan Coconut Rum Raisin Ice Cream.

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{loadposition article-end} ]]>Wed, 15 Sep 2010 04:30:51 -04006582010-09-15http://www.veganbaking.net/recipes/frozen-desserts/ice-creams/double-chocolate-brownie-chunk-ice-creamhttp://www.veganbaking.net/recipes/frozen-desserts/ice-creams/double-chocolate-brownie-chunk-ice-cream
This Vegan Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; This Category 1 chocoholic wouldn't lie. It's a great way to use up those extra Ultimate Vegan Brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended. {loadposition share}

This Vegan Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; this Category 1 chocoholic wouldn't lie. It's a great way to use up those extra Ultimate Vegan Brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended.

1) Simmer the cashew mixture

In a medium saucepan add the cashews, water, sugar, espresso powder and salt. Cover the saucepan, bring it to a boil and simmer for 10 minutes.

2) Simmer with the starch then add the cocoa powder

Add the arrowroot flour or tapioca starch and simmer for 4 more minutes. Now add the cocoa powder and simmer for 1 minute.

3) Blend the creamy base ingredients with the rest of the flavor building ingredients

Transfer the mixture to a blender and add the vegetable oil, agave syrup, apple cider vinegar, vanilla extract and semi-sweet chocolate. Blend on the Whip setting for one minute then transfer to a covered container and place in the refrigerator to cool for at least two hours.

4) Whip the ice cream mixture

Now we want to whip some air into the ice cream to improve creaminess. Beat the mixture for 2 minutes.

5) Process the mixture in an ice cream maker

Transfer to an ice cream maker and mix for about 30 minutes. Transfer the ice cream to a medium mixing bowl and stir in the brownie chunks.

6) Transfer the vegan ice cream to the freezer for it to harden

Transfer to a covered container and put it in the freezer for at least 3 hours. This recipe makes about 1 quart Vegan Double Chocolate Brownie Chunk Ice Cream.

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{loadposition article-end} ]]>Sun, 08 Aug 2010 00:01:58 -04006382010-08-084http://www.veganbaking.net/recipes/frozen-desserts/ice-creams/sweet-potato-pecan-ice-creamhttp://www.veganbaking.net/recipes/frozen-desserts/ice-creams/sweet-potato-pecan-ice-cream
When this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.
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When this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.

1) Prepare the candied pecans and non-dariy cream

Prepare the Balsamic Candied Pecans and the Cashew Cream or Soy Cream and set aside.

2) Chop the sweet potatoes and bake them

Thoroughly peel the sweet potatoes and chop them into 1 inch square pieces. Place them in a baking dish and cover it with tin foil. Poke about six small slits in the tin foil to allow steam to escape while the sweet potatoes are baking. Bake at 400F (204C) for 40 minutes.

3) Purée the sweet potatoes

Remove the sweet potatoes from the oven, allow to cool, then purée in a food processor for about one minute.

4) Simmer the ice cream ingredients then cool

In a medium saucepan over medium heat, add the Cashew Cream or Soy Cream, sweet potato purée, water, non-dairy milk, sugar, barley malt syrup, arrowroot flour or tapioca flour, cinnamon, ginger, nutmeg, cloves and salt. Bring the mixture to a simmer then remove from heat while whisking constantly. Whisk the mixture for an additional 5 minutes to make sure the sugar is completely dissolved. Transfer to a covered container and place in the refrigerator to cool for about two hours.

5) Process the vegan ice cream to perfection

Stir in the vanilla extract and mix in an ice cream maker for about 30 minutes.

6) Mix in the candied pecans then transfer to the freezer to harden

Mix the Balsamic Candied Pecans into the ice cream with a spoon. Transfer to a covered container and put it in the freezer for 3 hours.
This recipe makes about 1 quart of Vegan Sweet Potato Pecan Ice Cream.

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{loadposition article-end} ]]>Tue, 01 Sep 2009 00:40:34 -04003892009-09-015http://www.veganbaking.net/recipes/frozen-desserts/ice-creams/chai-chocolate-chip-ice-creamhttp://www.veganbaking.net/recipes/frozen-desserts/ice-creams/chai-chocolate-chip-ice-cream
This Vegan Chai Chocolate Chip Ice Cream recipe uses non-dairy milk and cashew butter for creaminess. Raw cashew butter essential for this vegan ice cream due to it's neutral flavor; roasted cashew butter is not recommended because it has undesirable bitter flavors that will throw off the flavor profile. Chai is such an awesome hot beverage that it dominates the hot beverage scene to the point of where other hot beverages are jealous. So why not make it dominate the cold and icy scene as well by making it into ice cream? Then add chocolate? Well okay then! {loadposition share}

This Vegan Chai Chocolate Chip Ice Cream recipe uses non-dairy milk and cashew butter for creaminess. Raw cashew butter essential for this vegan ice cream due to it's neutral flavor; roasted cashew butter is not recommended because it has undesirable bitter flavors that will throw off the flavor profile. Chai is such an awesome hot beverage that it dominates the hot beverage scene to the point of where other hot beverages are jealous. So why not make it dominate the cold and icy scene as well by making it into ice cream? Then add chocolate? Well okay then!

2) Blend in the structure builders and cool

Strain out the spices and tea. Transfer the mixture to a blender and blend in the raw cashew butter, silken tofu and vanilla extract for about one minute. Transfer to a bowl and place in the refrigerator to cool for about two hours.

3) Process in an ice cream maker

Mix in an ice cream maker for about 30 minutes.

4) Transfer the vegan ice cream to the refrigerator to harden

Mix the chocolate chips into the ice cream with a spoon. Transfer to a covered container and put it in the freezer for about 3 hours. This recipe makes 1 quart Vegan Chai Chocolate Chip Ice Cream.

{loadposition share}This Vegan Peanut Butter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrimony. These flavors are further bound in this vegan ice cream with the addition of non-dairy milk and a touch of vanilla extract.

Vegan Peanut Butter Maple Ice Cream Recipe

1) Blend the mixture

In a food processor or blender, add the non-dairy milk, maple syrup, silken tofu, peanut butter and vanilla extract. Process until smooth. If using a blender, you may need to process in two batches. Place the mixture in the refrigerator until it cools completely, about 4 hours.

2) Process the vegan ice cream in an ice cream maker

Mix in an ice cream maker for 30 to 45 minutes. Put in the freezer for 3 hours.
This recipe makes about 1 quart of Vegan Peanut Butter Maple Ice Cream.

{loadposition share}This Vegan Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to its extensive use of bananas and cashew butter This vegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla extract.

Vegan Banana Walnut Ice Cream Recipe

1) Prepare the sugar mixture

In a medium saucepan, whisk the sugar and ¼ cup non-dairy milk under medium heat until the sugar is dissolved.

2) Blend the ingredients

Transfer the sugar and non-dairy milk mixture to a food processor or blender and add the 1 ¾ cups non-dairy milk, banana, cashew butter and vanilla extract. Process until smooth. If using a blender, you may need to process in two batches.

3) Stir in the walnuts

Transfer to a bowl and stir in the walnuts. Place in the refrigerator to cool for about one hour.

4) Process the vegan ice cream in an ice cream maker

Mix in an ice cream maker for 30 to 45 minutes. Put in the freezer for 3 hours for it to harden. This recipe makes about 1 quart Vegan Banana Walnut Ice Cream.